Mushroom-Stuffed Turkey Breast
Suitable for your best company, this beautiful roulade is filled
with sauteed vegetables and carves into attractive pinwheel slices.
2 tablespoons stick margarine
1 cup chopped red onion
2 cups sliced mushrooms
1 cup shredded carrot
2 cups drained thawed frozen chopped spinach
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tablespoon grated lemon zest
One 2-pound, 13-ounce skinless boneless turkey breast
In large nonstick skillet, melt margarine over medium-high heat; add onion. Cook,
stirring frequently, 4 minutes. Add mushrooms and carrot; cook, stirring frequently,
4-5 minutes, until tender. Stir in spinach, parsley, cheese and basil; cook 2 minutes.
Remove from heat; stir in bread, 2 tablespoons of the broth and the lemon zest.
Set aside. Preheat oven to 325oF. Spray a 13 x 9" baking pan with nonstick
cooking spray. Arrange turkey between two sheets of plastic wrap; with meat
mallet or rolling pin, pound turkey to even thickness. Remove top sheet of plastic
wrap from turkey; spread mushroom mixture down center of turkey breast, leaving
2 1/2" border on all sides. Starting with short side, roll turkey breast jelly-roll
style to enclose filling. Secure roll at 2" intervals with poultry string; arrange
seam-side down in prepared pan. Pour remaining 3/4 cup + 2 tablespoons broth
over turkey; cover with foil tent. Bake 1 to 1 1/2 hours, basting frequently
with broth, until meat thermometer inserted in center of roll reaches 180oF.
Transfer turkey to carving board; let stand 10 minutes before slicing.
SERVING SIZE: 1/12 of Turkey Breast
POINTS: 4 (3)
PER SERVING: 162 Calories, 28 g Protein, 3 g Fat,
5 g Carbohydrate, 119 mg Sodium, 2 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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